Put a cupful of milk into a double-boiler and add enough bread crumbs to make a smooth paste. Cook until thick, stirring constantly. Add a can of salmon, chopped, half a cupful of cream, salt and red pepper to season and three eggs beaten separately, folding in the stiffly beaten whites last. Mix thoroughly, pour into a buttered mould, set into a pan of hot water, and bake until firm in a moderate oven.
SALMON LOAF—II
Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread-crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a buttered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one tablespoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter. Cook until thick, stirring constantly, take from the fire, add one egg well beaten, a teaspoonful of tomato catsup and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.
SALMON LOAF—III
Flake a can of salmon and mix it with the pounded yolks of two hard-boiled eggs, a tablespoonful of capers, and pepper, salt, mace, and parsley to season. Dissolve a teaspoonful of anchovy paste in a cupful of boiling water, add a tablespoonful of lemon-juice and a tablespoonful of soaked gelatine. Heat until the gelatine is dissolved and mix with the fish. Butter a mould and arrange upon it the rings of the hard-boiled eggs. Put the fish into it and put on ice until perfectly cold and firm. Turn out on a platter and serve with Mayonnaise.
SALMON LOAF—IV
Drain the oil from a can of salmon, remove skin, fat, and bone, and flake the fish with a silver fork. Add the yolks of four eggs, well beaten, half a cupful of bread crumbs, four tablespoonfuls of melted butter, and pepper, salt, and minced parsley to season. Fold in the stiffly beaten whites of the eggs, put into a buttered pan, and bake for half an hour. Add to the drained oil one cupful of milk. Thicken it with a tablespoonful each of butter and flour cooked together, take from the fire, and add one egg well beaten.
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well beaten, pour over buttered toast, and sprinkle with parsley.